Pumpkin Pie Twists (Flaky, Cozy & Ready in 30 Minutes!)

These pumpkin pie twists are flaky, spiced just right, and ready in under 30 minutes. Imagine the smell of cinnamon, nutmeg, and baked pumpkin swirling through your kitchen as buttery pastry puffs up golden and crisp. Whether you’re hosting brunch or just craving something sweet with your chai, these twists bring all the cozy fall vibes you love.

Why You’ll Love These Pumpkin Pie Twists

They’re fast, festive, and ridiculously easy. You don’t need to roll pie dough or fuss with crusts. Just grab some puff pastry, mix up a simple pumpkin filling, twist it all together, and bake. These are perfect for beginner bakers and seasoned pros alike. Even better, they look fancy on a dessert table but come together with pantry staples. Serve them warm for breakfast, dessert, or an afternoon treat with your favorite fall drink. If you’re already dreaming of a pumpkin-packed weekend, you’ll want to try these chewy white chocolate pumpkin cookies too they’re melt-in-your-mouth perfect.

Ingredients You’ll Need

For the filling, you’ll need canned pumpkin, a mix of brown and white sugar, a blend of warm spices like cinnamon and nutmeg, and a single egg yolk to help bind it all together. Puff pastry is your base use store-bought and thawed. One egg for brushing gives that golden shine, and powdered sugar at the end adds a delicate dusting of sweetness if you’d like.

If you’ve got any of this left over, you can use it to flavor your coffee or even fold into soft pumpkin snickerdoodles like these dreamy ones.

How to Make Pumpkin Pie Twists (Step-by-Step)

Preheat the oven
Start by preheating your oven to 375°F and lining a baking sheet with parchment paper so nothing sticks

Roll the pastry
Unroll your puff pastry onto a floured surface and gently smooth out the seams with a rolling pin. You want it nice and even but not too thin

Make the filling
In a bowl, stir together canned pumpkin, white and brown sugar, cinnamon, nutmeg, and that egg yolk until it’s smooth and cozy-smelling

Assemble the layers
Spread the filling over one sheet of pastry, then place the second sheet on top like a pumpkin-filled sandwich

Slice and twist
Use a pizza cutter or sharp knife to slice the layered pastry into strips. Carefully twist each one and set them on the baking sheet, giving them room to puff

Brush with egg
Beat the egg and lightly brush it over the tops. This gives them that shiny, golden finish as they bake

Bake until golden
Bake for 18 to 22 minutes until they’re puffed, crisp, and golden. Your kitchen will smell like fall in the best way

Cool and dust
Let them cool for a few minutes, then dust with powdered sugar if you’re feeling fancy

Serve and enjoy
Now grab your favorite mug, maybe some pumpkin spice coffee or this fall-inspired drink, and dig in

Easy Variations to Try

You can swap in pumpkin spice instead of measuring out each spice separately. Feeling indulgent? Fold in some mini chocolate chips for a gooey surprise. Chopped pecans or walnuts bring a lovely crunch to every bite. If you’re dairy-free, use plant-based puff pastry and skip the egg wash they’ll still turn out flaky and delicious. Want a maple twist? Stir a bit of maple syrup into the filling for deeper flavor

Make-Ahead and Storage Tips

You can mix the pumpkin filling up to three days ahead and stash it in the fridge. If you’re planning ahead for guests, shape and chill the assembled twists overnight, then bake fresh in the morning. After baking, store them in an airtight container at room temperature for up to two days. They also keep well in the fridge for a week or in the freezer for up to two months. To reheat, pop them in the oven at 325°F until warm and crisp again

Helpful Tips for Best Results

Roll your dough evenly so it puffs nicely in the oven. Don’t go overboard with the filling a thin, even layer is perfect and prevents leaks. Twist gently so the strips don’t tear. If the dough gets too warm while working, chill the twists for 10 minutes before baking for better shape and flakiness

What to Serve With Pumpkin Pie Twists

They’re perfect with spiced chai, hot apple cider, or even a scoop of vanilla bean ice cream. For an extra cozy touch, drizzle them with warm caramel just before serving. They also make a lovely addition to a fall brunch spread alongside this pumpkin spice margarita.

FAQs

Final Thoughts

These pumpkin pie twists bring all the fall coziness you crave, without the work of making pie crust from scratch. They’re flaky, sweet, and just spiced enough to make your kitchen smell like a dream. Perfect for weekend baking or holiday snacking, they might just become your new autumn tradition. Try them out and let me know how yours turn out. And if you’re building a pumpkin dessert spread, don’t forget those chewy white chocolate pumpkin cookies or these soft snickerdoodles they’re the perfect pairing

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